Turkey eggs are perfectly edible and similar in taste to chicken eggs, yet they are a rare find in the culinary world.
Despite the millionsof turkeys raised annually in the United States, their eggs are almost entirely absent from grocery stores and restaurant menus.
Turkey eggs are slightly larger than chicken eggs, weighing between 65 and 115 grams compared to a chicken egg's 50 grams.
They have a tougher shell and thicker membrane, making them more difficult to crack.
Taste-wise, a turkey makes a nearly identical egg as a chicken, although some describe them as creamier due to their higher fat content.
By contrast, a chicken egg's 72 calories, 6 grams of protein, and 5 grams of fat.
However, they also contain over twice the cholesterol-933 milligrams compared to 372 milligrams in chicken eggs.
One significant barrier to consumption is their low production rate. A turkey lays only about two eggs per week,